• Apple tarte Tatin with cinnamon ice-cream (Chris Abbott)Source: Chris Abbott
When Brahimi is home cooking, he stays true to his French roots. But, there's a surprising vegan dish that makes his list of comforting favourites.
Caterina Hrysomallis

1 Sep 2020 - 4:36 PM  UPDATED 25 Jun 2021 - 3:26 PM

--- Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night at the start of the Tour de France exclusive broadcast on SBS from 26 June 2021. For broadcast times, go to sbs.com.au/cyclingcentral ---


Chef Guillaume Brahimi - the man behind Bistro Guillaume in Sydney, Melbourne and Perth - says his cravings really depend on what season it is. Here's what he's been regularly cooking lately.

Ham and Gruyere omelette

"I've recently been making omelettes for my 8-year-old son and have realised how much I like them, too," Brahimi tells SBS Food. "It reminds me of being a kid."

The key to a good omelette is the pan, according to Brahimi. He uses a specific, thin pan for omelettes and crepes.

The key to a good omelette is the pan, according to Brahimi. He uses a specific, thin pan for omelettes and crepes.

"I buy some cheese, like a great Gruyere, and ham off the bone. I use organic eggs, add some cheese and whisk together.

"Then, I place a little bit of butter in a pan, pour in the egg mixture, add more cheese, some ham and a little salt and pepper.

Brahimi keeps the omelette on a medium heat for three minutes. "You don't want the egg to cook too quickly," he explains. "I like to keep the omelette a little runny."

Carb it up
Beaufort omelette (omelette au Beaufort)

This cheese omelette filled with potato and herbs is a common evening meal in the Alps and is usually served with a green salad. Beaufort is a semi-hard French cheese with a slightly sweet taste. It's a great melting cheese, often used in fondue, but if unavailable, use Gruyère or Emmenthal cheese instead.

Roast lamb and vegetables

"I've been loving making roasts at the moment, like a slow-cooked lamb shoulder. I add cumin, coriander, some harissa and vegetables like pumpkin and cauliflower. It's very simple, you put the roast in the oven at 100°C for about eight hours."

Slow roast lamb shoulder and crispy Kipfler potatoes

In France, the region of Sisteron is famous for its lamb. Thankfully, you can also find excellent quality lamb in Australia too! This lamb and potato dish uses salsa verde to give a modern spin to a heart-warming classic.

He suggests mixing something like yoghurt and coriander together to serve.

Roast chicken 

Keeping with the roast theme, Brahimi also enjoys making simple roasts of chicken with potatoes.

"The potatoes cooked in chicken jus are so yummy. I add plenty of garlic and bay leaves."

For a medium-sized, 1.6kg chicken, roast at 180°C for about an hour.

Chicken a la crème

Chicken a la crema is a heart-warming classic. Perfect for a winter feast with the family, Guillaume serves this hearty meal alongside his famous Paris mash.

Vegan pumpkin soup

Brahimi says, "One of my favourite soups to make is combining pumpkin, carrot, ginger, turmeric, garlic and coconut cream. I know it's not very French, but I love it."

He places some coconut oil in a pan and adds the chopped vegetables and spices.

"When the vegetables are starting to get a touch of colour, but not too much, I pour in some vegetable stock that I've already prepared, with carrot, leek, onion, bay leaves and thyme."

He brings it to the boil, blends it up and adds some coconut cream and almond milk at the end to make it creamy.

Tarte tatin 

"A simple apple tart with sugar, butter, and puff pastry cooked upside down – a classic," Brahimi says.

"From when it comes out of the oven in my house, it doesn't last too long."

He serves tarte tatin with a homemade ice-cream that doesn't hold back on vanilla bean.

"If you don't have an ice-cream maker, serve with some creme anglaise."

Apple tarte Tatin with cinnamon ice-cream

A dark and sticky sweet treat accompanied by perfectly crisp pastry. According to legend, tarte Tatin was invented by mistake in the 1880s, when a hotelier tried to disguise a burnt apple tart.

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